Sizzling Chinese Pepper Steak with Onions
Introduction
If you’re craving takeout-style Chinese food that’s both easy to make and incredibly satisfying, this Sizzling Chinese Pepper Steak with Onions hits all the right notes. Tender strips of beef are stir-fried to perfection with colorful bell peppers and onions in a savory, slightly spicy sauce that clings to every bite. It’s a fast, one-pan dish that’s perfect for busy weeknights but impressive enough to serve to guests.
Pair it with steamed jasmine rice or lo mein noodles, and you’ve got a sizzling meal ready in under 30 minutes.
Ingredients
For the Beef Marinade:
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
- 1/2 teaspoon baking soda (optional, for extra tenderness)
For the Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce (for color and depth)
- 1/2 tablespoon sugar
- 1/2 cup beef broth or water
- 1 teaspoon cornstarch (to thicken)
- 1/2 teaspoon freshly ground black pepper (adjust to taste)
- Optional: 1/2 teaspoon chili flakes or chili oil for spice
Vegetables:
- 1 large onion, sliced into wedges
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 2–3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
For Stir-Frying:
- 2 tablespoons neutral oil (like canola, peanut, or vegetable)
- 1 teaspoon sesame oil (for finishing)
Instructions & Method
1. Marinate the Beef:
In a bowl, combine sliced beef with soy sauce, Shaoxing wine, cornstarch, and baking soda (if using). Toss well and let it marinate for at least 15–20 minutes at room temperature, or refrigerate for up to 1 hour.
Tip: Slicing the beef thinly and against the grain ensures tenderness.
2. Prepare the Sauce:
In a small bowl, mix together all sauce ingredients: soy sauce, oyster sauce, hoisin sauce, dark soy sauce, sugar, beef broth, cornstarch, black pepper, and chili flakes (if using). Stir until smooth and set aside.
3. Sear the Beef:
Heat 1 tablespoon of oil in a wok or large skillet over high heat until hot. Add the beef in a single layer and sear quickly for 1–2 minutes until browned but not fully cooked. Remove from pan and set aside.
Note: Don’t overcrowd the pan; cook the beef in batches if needed.
4. Stir-Fry the Veggies:
Add the remaining oil to the pan. Toss in the onions, bell peppers, garlic, and ginger. Stir-fry for 2–3 minutes until vegetables are slightly softened but still crisp.
5. Combine Everything:
Return the beef to the wok. Stir the sauce again (cornstarch may settle) and pour it over the beef and vegetables. Toss everything together for another 1–2 minutes until the sauce thickens and coats the meat and vegetables evenly.
6. Finish & Serve:
Drizzle in the sesame oil for aroma and give it one final toss. Serve hot and sizzling over steamed rice or noodles.
Optional Garnishes:
- Sliced green onions
- Toasted sesame seeds
- Extra cracked black pepper
Serving Suggestions:
- Serve with steamed jasmine rice, brown rice, or stir-fried noodles.
- Pair with a light Asian cucumber salad or spring rolls for a complete meal.